Comment on Dishwasher guide: salt will harm the stainless steel lining. What about salt water in stainless steel pots?

plinky@hexbear.net ⁨8⁩ ⁨months⁩ ago

• plantteacher@mander.xyz ⁨8⁩ ⁨months⁩ ago

  Also aren’t you afraid something will come to live in 2 days in warm salty water

  Wasn’t salt the most popular preservative in the days before refrigeration existed? The stuff boils with heavy salt, so starts off semi-sterile. Then I don’t imagine many things looking for a home in brine, which then boils again the next day.

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  • plinky@hexbear.net ⁨8⁩ ⁨months⁩ ago

    Ocean water is self evidently friendly for microorganisms. I was thinking that brine was saltier than ocean tbh (and long term salt was used dry (?) for fish and meat), but this is more my half memories, if stuff doesn’t grow for you, then its probably fine

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    • plantteacher@mander.xyz ⁨8⁩ ⁨months⁩ ago

      Yeah, indeed I just realized salt only works as a preservative by drying out food. So salt water is indeed useless.

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      • plinky@hexbear.net ⁨8⁩ ⁨months⁩ ago

        And i should mention, that food safety issue is more connected to toxins from fungi/bacteria, not the organisms themselves. They’ll die at 100 C, but some toxins might remain intact. And after cooking pasta your salty water contains not only salt, but starch (food).

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  • simply_surprise@lemmygrad.ml ⁨8⁩ ⁨months⁩ ago

    This water is saltier than foods that rely on salt for preservation.

    Pickling brine is salty to create an environment that’s more friendly to lactobacillus (and other friends!).

    It helps to advantage the bacteria we want to grow to preserve things, not stop all growth.

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  • lonewolfhashashinOKEPICMODE@hexbear.net ⁨8⁩ ⁨months⁩ ago

    bruh you’re gonna have vinegar scented pasta water lmaoo

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